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Not sure I was thinking of lowering the gravity slightly. The nutes may work. I’m the beginning of fermentation, the yeast need oxygen. You can try shaking the carboy or use a whisk to aerate your must. When I make meads or fruit wine I use a wine whip attached to a drill for 30 seconds or so...

That’s a high starting gravity. Not knowing a lot of factors, I’d try adding some nutrients and add O2 by using a whisk. You could also try diluting a little bit as well. I’ve made dandelion mead several times but the abv was around 11%.

Haha. A couple years ago in Oregon a truck driver took a wrong turn and got stranded in the forest for several days. He was hauling potato chips. The dude refused to break into the stash though. True story. Found it...

“My performance ain’t perfect but it’s loud and it’s fast”. Song- Can’t get High Artist- Widespread Panic

Same here as far as the lhbs. Occasionally I have to turn to the web. When I do I’ve always had great luck with Austin homebrew and Williams. Both have great customer service.

I love it. The more people out there like this, the farther I get pushed along the bell curve. Whoever did this, may well have pushed me along the right side of the slope. Maybe.

I'm so glad this thread popped back up! I have brewed this and variations several times. I think of it as a base and have tweaked hops etc. Perfect summer crusher beer. I also use whichever lager yeast I have at the time. I will say that this beer benefits from time. The first month or so...

Ha. I just saw my first one today. It was parked near SW 2nd and Burnside. Something about the big slabs of stainless (or whatever it's made of) made the thing look huge. Much bigger than I expected.

Two cuts, no mas.

It reminds me of the pinewood derby cars from Boy Scouts.

Wow. I’ve never heard of lhbs charging to mill grains.

Ha! I do watch that channel. I prefer the old crew with Trevor etc. That jerky looks delicious. I need to try making some. I've only made the regular, whole cut jerky, not the ground type.

You know that most hotels have microwaves. Are you staying here?

Haha. Reminds me when I was a kid in the 80's. Seemed like every single scout master in the country was fascinated by cooking meals by sticking a foil pouch in the engine compartment. They had to try at least once. I don't hear of people doing this anymore.

Does anyone know why Chevy stopped making the Bolt? Seemed like a good option for commuters. My neighbor has one and is very satisfied w his.

Last weekend I grilled chicken thighs marinated in a lemongrass mixture and served it over vermicelli noodles, bún style. It’s a lot of work but it was delicious. I’ve been on a Vietnamese food kick lately. For some reason my kids have always liked pho, so we often eat at Vietnamese restaurants...

FWIW I’ve had zero issues w the Clear Beer Draught system. Not the cheapest for what it is but it works. As said before, I’ve only run into issues when using a cheapo that came free with a keg.

^that. Some are better than others. Sounds like the inlet part is sucking air (c02) and not pointed down where it would suck in beer. The only issue I ever had was with a generic one that came with a keg. It was a quick fix. I have several Clear Beer dip tubes and they are excellent.

I mash at night, drain, then set my Anvil at 140f. Next morning I continue with my boil. I’ve never noticed any downsides to this method. You will have to compensate for evaporation. Mine is usually a 1/4 gallon or so. I brew this way more often than not. It allows more time with the family.

I’m subb’d, can’t wait to hear about this mead. Btw- where did you get the mushrooms? Apparently they are around the NW but I’ve never come across them.